For me one of the first signs that Spring has well and truly arrived is the appearance of plump, emerald green spears of sweet and tender new season asparagus. I love nothing better than to swaddle them in salty prosciutto. Baked or grilled until the prosciutto is golden and crisp, these little prosciutto wrapped asparagus “soldiers” also happen to be a wonderful accompaniment for perfectly poached farm fresh eggs.

And so it is that I have happily stumbled upon another effortless yet simply delicious 5-2 fast day idea. At just 102 calories per serve, it’s quickly becoming one of my all time fast day favourites. My go to late morning hunger buster that satisfies but more importantly still leaves room for that all important substantial evening meal.

Poached Egg With Prosciutto Wrapped Asparagus Soldiers
Serves 1 (102 calories per serve)

3 asparagus spears, trimmed (9 calories)
1 thin slice prosciutto (18 calories)
1 large fresh egg, preferably organic (75 calories)
1 teaspoon of white vinegar
a generous pinch of salt
finely grated lemon zest, chilli flakes and freshly ground pepper, to garnish

PRE-HEAT oven or grill to high.
BUNDLE together asparagus spears and wrap with a thin slice of prosciutto, starting at the bottom and spiralling to the tips.
PLACE prosciutto wrapped asparagus on an oven tray and place under hot grill for 5-6 minutes, turning once half way through, until prosciutto is crisp and asparagus spears tender.
MEANWHILE fill a medium saucepan with water and bring to the boil. Add a pinch of salt, and a teaspoon of white vinegar.
CRACK egg onto a small saucer. Stir the boiling water vigorously with a spoon until you have a whirlpool then slide the egg carefully  into its centre.
TURN heat down to low, and cook for three minutes – use a timer to prevent overcooking. Remove egg from the water with a slotted spoon, and drain on kitchen paper.
SERVE immediately with prosciutto wrapped asparagus soldiers. Garnish with a dusting of finely grated lemon zest, chilli flakes and freshly ground pepper.